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Cruciferous vegetables are vegetables of the family Brassicaceae with many genera, species being raised for food production such as cauliflower, cabbage, kale, garden cress, bok choy, broccoli, Brussels sprouts, mustard plant and similar green leaf vegetables.


Broccolli (Brassica oleracea var. italica)

Broccoli (Brassica oleracea var. italica) is an edible green plant in the cabbage family whose large flowering head, stalk and small associated leaves are eaten as a vegetable. Broccoli is classified in the Italica cultivar group of the species Brassica oleracea.

Brussel Sprouts (Brassica oleraceae)

The Brussels sprout is a member of the Gemmifera cultivar group of cabbages, grown for its edible buds.

Cabbage (Brassica oleracea var. capitata)

Cabbage, comprising several cultivars of Brassica oleracea, is a leafy green, red, or white biennial plant grown as an annual vegetable crop for its dense-leaved heads.

Cauliflower (Brassica oleracea var. botrytis)

Cauliflower is one of several vegetables in the species Brassica oleracea in the genus Brassica, which is in the Brassicaceae family. It is an annual plant that reproduces by seed. Typically, only the head is eaten and the white flesh is sometimes called "curd".

Garden Cress (Lepidium sativum)

Garden cress (Lepidium sativum Linn.), belong to Brassicaceae family, is a fast-growing, edible annual herb and considered as an important medicinal plant and widely grown in several countries.

Kale (Brassica oleraceae var. sabellica L.)

Kale, or leaf cabbage, belongs to a group of cabbage cultivars grown for their edible leaves, although some are used as ornamentals. Kale plants have green or purple leaves, and the central leaves do not form a head.

Mustard Greens (Brassica juncea; B. rapa)

Mustards belong in the plant genus Brassica which includes cabbage, broccoli, cauliflower, brussel sprouts, radish, turnip, kale, collards, and rapeseed. Brassica juncea, commonly brown mustard, Chinese mustard, Indian mustard, leaf mustard.


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